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Sunday, April 2, 2017

Bruschetta di Pomodoro / #SundaySupper

Recently I was introduced to a new pizza restaurant, not too far from my house. When it came time to order, I decided to try the bruschetta! I haven't had it in a long time, and wow, what a big treat it was! It was wonderful! I had forgotten how a good bruschetta could bring out all the flavor of the tomato. So, when I heard we were celebrating tomatoes today for #SundaySupper, I knew I would have to try and recreate that sensational dish! I got the look of the dish pretty well, but I did add onion to the bruschetta, mostly because I am an onion lover, and I think it tastes fantastic with tomatoes and garlic! Give it a try and let me know what you think!

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.

Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.

Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.

Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.

Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.

Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.

Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.

Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.

Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!Thank you for stopping by today! I am so glad you did!Thank you also to Rini from Healing Tomato for hosting today's fun and tasty event! Continue to scroll down to find tasty tomato recipes from the #SundaySupper family.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Author: The Freshman Cookprint recipe

Bruschetta di Pomodora

INGREDIENTS:

1 Italian Cipollini Onion

5 Roma Tomatoes

3 pieces Sundried Tomatoes

6 Basil Leaves+3 Basil Leaves

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Minced Garlic

1 large Garlic Clove, chopped

1 large Garlic Clove, not chopped

Salt and Pepper

8 ounces Balsamic Vinegar

2-3 tablespoons Sugar

4 slices of Focaccia Bread

1 large Garlic Clove, not chopped

8 ounces Fresh Mozzarella

INSTRUCTIONS:

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.

Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.

Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.

Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil.
Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.

Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.

Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.

Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.

Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.

Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!

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